Basalmic Glazed Butternut Squash

So tonight Pi asked for something different with the veggies, so I went on line and found a recipe for Balsamic Glazed Butternut Squash.

I peeled and chopped a butternut squash and tossed it in a bowl with:

- 1/4 cup of Balsamic vinegar
- 2 tbs of honey
- 3 tbs of olive oil
- touch of salt and pepper

Simply toss the squash in the bowl with the vinegar, honey, oil and salt and pepper and then bake at 400* for 30-35 minutes. Flip the squash after about 15 minutes. The glaze on the squash is a total of 8 points+ and figure there are 4 servings of squash so your total, per serving is 2 points+ BUT, as always, your mileage may vary

One tip: I used tinfoil on the baking sheet so that I could clean up easily.

Apple Honey Maple Chicken Thighs

Just a reminder that today is still the lose-a-palooza through Weight Watchers. I'm hoping to be a part of the $75k being raised for organizations like Share Our Strength.

This is a fall favorite around here. I take a cup of applesauce, a couple of tablespoons honey and maple syrup, a couple of tablespoons of ketchup and mustard and a shake of ginger and cinnamon, some salt and pepper to taste and whatever herbs and spices happen to be lying around. Tonight I used Dr. Gonzo's Beaver Rub. Just mix it all up and toss it all in the crockpot for 4-6 hours at high or 6-12 hours at high. (About 5 points plus a serving)

I also bought a Kabosha squash, similar to a sugar pumpkin, and roasted it at 375* for about 45 minutes or so until it was soft. First I scooped the seeds out and brushed it with a little olive oil. When it was soft, I scooped it out of the shell and pureed it with a shake of cinnamon, ginger and a pinch of brown sugar. Add a little brown rice and you have a nice healthy fall meal with little effort.